I got this recipe from a friend Lacey Stewart. Delish!
1lb ground italian sausage, MILD
1 1/2 tsp Crushed red pepper (measure exactly, it makes the soup spicy)
1 large diced white onion
4 TBSP bacon pieces
2 tsp garlic puree (I used the minced garlic from a jar)
10 Cups Water
5 cubes chicken bouillon
1 Cup Heavy Whipping cream
3-4 large potatoes (sliced thin--about1/4 inch, scallop shape, flat )
1/4 bunch of Kale (broken into small pieces)
Saute sausage and red pepper in large soup pot.
Drain Excess fat, and refridgerate in a different container
In same large pot saute onion and garlic over low-medium heat for ~15min, or until onions are soft
In seperate pan, saute bacon pieces, when done, add to the onion/garlic mixture.
Add Chicken bouillon and water to the large pot and heat until it starts to boil.
Add sliced potateos and cook until soft (I kept it at a very slow boil and cooked about 10-15 min....don't let them get mushy)
Add heavy cream and cook until thoroughly heated ~1 min.
about 20-30 min before serving add in sausage and Kale, let it all heat through (without boiling) and serve.
The soup does have a little kick to it. You could add less crushed red pepper if you don't like it hot! Serve with rolls.
